Slow-Cooked Egg with Black Truffle

Before starting this Slow-Cooked Egg with Black Truffle recipe, make sure you have organised all the necessary ingredients. Program the Sous-Vide Supreme water oven to 64°C. I recommend using hot water to start with for a quicker process.
This is essential: the temperature should never be higher than 64°C.

When the water reaches the set temperature, immerse the eggs. Cook for 45 minutes.

For the mushroom Duxelles: Organise all the necessary ingredients.

Finely slice the onions and shallots.

I recommend using the 'Alligator' onion cutter...

... for quicker and more regular results.

Heat the oil and butter in a stainless steel sauté pan.

Add the onions and shallots.

Sweat for a few minutes and stir frequently.

Peel and briefly wash the mushrooms.

Process using a chopper.

Add the mushrooms to the sauté pan.

Add the lemon juice to avoid oxidation.

Brown until all the moisture has evaporated. Stir frequently.

Season with salt and ground pepper.

Add the grated fresh truffle, using the Microplane Classic zester-grater.

For the truffle sabayon: Organise all the necessary ingredients.

Place the egg yolks in a stainless steel saucepan, then pour 20 ml of water per egg yolk.

Season with salt and pepper.

Place the saucepan on low heat, then stir with a whisk, working in 8-shaped motions.

The egg yolks should thicken and turn pale. At this stage, the eggs are halfway through the coagulation process. Make sure the preparation does not turn into scrambled eggs.

Add some grated fresh truffle (the quantity will vary according to the desired intensity).

Combine well.

Add 15cl of crème fraîche.

Combine and keep warm.

When the eggs are cooked, remove them from the Supreme Demi water oven, using a skimmer.

Shell one egg into a small dish.

Make sure the egg yolk does not burst. Even though the yolk seems to be raw, it is actually half-cooked and the consistency is creamy. The egg white is semi-coagulated. It is discarded for this recipe.

For the assembly stage: At the bottom of a deep plate, place a couple of tablespoons of hot mushroom duxelles.

Spread into a thin layer.

Cover with some truffle sabayon.

The mushroom preparation should be completely hidden by the sabayon.

Place the plate in a salamander or in the oven (grill function). Cook under the grill until the surface is golden. A salamander or oven grill is essential for this operation. Oven cooking would cook the sabayon and turn it into a flan.

When golden, remove from the salamander.

Use a spoon to handle the egg yolk carefully...

... and place gently on top of the sabayon, in the centre.

Once again, be careful not to burst the egg yolk. I recommend cooking an extra couple of eggs, just in case one of them is pierced.

Grate the fresh truffle over the slow-cooked egg.

Sprinkle with a few drops of truffle olive oil.
Serve immediately. The creamy consistency of the egg is truly surprising and adds a sophisticated touch to this dish.